The rhubarb plant is a perennial, meaning it will return next year. It produces large leaves, with long stalks that resemble celery. When preparing rhubarb, discard the leaves and use the stalks. Rhubarb has a strong, tart flavor and is usually consumed, cooked with sugar.
Since I cannot allow you to have a rhubarbless year, this is my first rhubarb recipe for 2015. Yes, there may be more.
Rhubarb Orange Sauce
Makes 2 cups.
1 cup orange juice
½ cup sugar
3 cups sliced rhubarb
1. Combine all ingredients in a medium saucepan.
2. Cover and simmer, stirring occasionally, until rhubarb is falling apart and sauce is thickened, about 20 minutes.
3. Serve sauce with ice cream or yogurt.